EFFECT OF THE WHEAT VARIETIES AND MALT FLOUR ON TECHNOLOGICAL AND SENSORY PROPERTIES OF MOULDED BREAD

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SHEIKHOLESLAMI Z.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:50 Page(s): 1-10

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Title

EFFECT OF THE WHEAT VARIETIES AND MALT FLOUR ON TECHNOLOGICAL AND SENSORY PROPERTIES OF MOULDED BREAD

Author(s)

SHEIKHOLESLAMI Z. | Issue Writer Certificate

Keywords

FLOUR MALTQ2

ALPHA AMYLASEQ2

BREAD PROPERTIESQ2

MOULDED BREADQ2

Abstract

One of the most important enzymes in bakery industry is alpha-amylase. The commercial wheat varieties grown in Iran are generally low in amylase activity especially in ALPHA AMYLASE. The cereal technologists have recommended the use of diastase enzyme for bread production. In this study 4 varieties of Iranian wheat (Falat, Gods, Gaskogen and Ghamran) with different amylase activity were selected and milled then malt flour used at 5 leveles (0, 1, 1.5, 2 and 2.5%). Specific volume, texture properties and sensory paramers of bread were evaluated. Data were subjected to statistical analysis with factorial design. Results showed that doses of malt flour addition must be determined and if it was used in extra dose not only has good effect on volume, texture properties and sensory of bread, but also destroyed them. Best treatments were: Falat with 2%, Gods with 2.5 %, Gaskogen with 2.5% and Chamran with 2.5 % malt flour.

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APA: Copy

SHEIKHOLESLAMI, Z.. (2016). EFFECT OF THE WHEAT VARIETIES AND MALT FLOUR ON TECHNOLOGICAL AND SENSORY PROPERTIES OF MOULDED BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(50), 1-10. SID. https://sid.ir/paper/72827/en

Vancouver: Copy

SHEIKHOLESLAMI Z.. EFFECT OF THE WHEAT VARIETIES AND MALT FLOUR ON TECHNOLOGICAL AND SENSORY PROPERTIES OF MOULDED BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(50):1-10. Available from: https://sid.ir/paper/72827/en

IEEE: Copy

Z. SHEIKHOLESLAMI, “EFFECT OF THE WHEAT VARIETIES AND MALT FLOUR ON TECHNOLOGICAL AND SENSORY PROPERTIES OF MOULDED BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 50, pp. 1–10, 2016, [Online]. Available: https://sid.ir/paper/72827/en

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